More Healthy (and Delicious) Recipes with Peggy SaxtonPublished by on
CHOCOLATE CHUNK COOKIES
Prep Time: 30 minutes Total Time: 40-50 min. (7 min. per batch)
Makes: 36 servings (1 cookie each)
What you need
1/3 cup canola oil*
3 tablespoons butter, softened
½ cup granulated sugar**
½ cup packed brown sugar**
1 teaspoon baking soda
2 egg whites
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 cup semisweet chocolate chunks
¼ tsp salt
1) Preheat oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper or lightly grease cookie sheets; set aside.
2) In a large bowl beat oil and butter with an electric mixer on medium to high speed 30 seconds. Add granulated sugar, brown sugar, baking soda, and ¼ teaspoon salt; beat until well mixed, scraping side of bowl occasionally. Beat in egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks.
3) Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets; flatten slightly. Bake 7 to 8 minutes or just until edges are set and bottoms are lightly browned (centers will be soft but will firm up as they cool). Let cookies stand on cookie sheets 1 minute. Transfer cookies to wire racks; cool completely. Store cookies as soon as they are cool since low-fat cookies can dry out quickly.
TO STORE: Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month.
*FAT SUBSTITUTES: Substitute 1/3 cup canned pumpkin, unsweetened applesauce, mashed ripe banana, pureed silken tofu, or flaxseed meal (if using flaxseed meal, decrease flour to 2 cups and increase to 3 egg whites) for the canola oil. Store cookies with fat substitutes in the refrigerator up to 2 days or freeze up to 1 month.
**SUGAR SUBSTITUTES: Choose Splenda Sugar Blend to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to ½ cup granulated sugar or ½ cup brown sugar.
Nutrition Information Per Cookie
Calories 102 Carbohydrate 15g
Dietary Fiber 1g Fat 4g
Protein 1g Sodium 62mg